In a small bowl, combine the milk and vinegar (or lemon juice). Let it sit for about 5-10 minutes to curdle slightly—this creates the buttermilk effect and gives your pancakes a light, tender texture.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the dry ingredients are evenly distributed, preventing clumps.

Add the eggs, vanilla extract, avocado oil, and homemade buttermilk to the dry mixture. Gently mix until just combined—avoid overmixing, as this can make the pancakes dense. The batter should still have some lumps.

Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.

Pour ¼ cup of batter per pancake onto the pan.

When bubbles form on the surface and the edges start to set, flip the pancake. Cook for another 1-2 minutes until golden brown.

Stack your pancakes, drizzle them with maple syrup or honey, and add your favorite toppings. Serve warm and enjoy the fluffy goodness!